Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Three two one method,

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • Dewesq55
    commented on 's reply
    I agree with Spinnaker . I did it once recently "for science." It wasn't bad, but I also won't be doing it again any time soon.

  • bbqLuv
    commented on 's reply
    I am looking into no wrap. Have not tried it yet, but plan to give it a try.
    Have not quite settled on time and tamp until done, spritz, mop, or none.

  • Murdy
    replied
    I do a heavy rub, no wrap, no sauce. Memphis style I guess?

    Leave a comment:


  • bbqLuv
    commented on 's reply
    Harry Soo is an artist to the grill,

  • bbqLuv
    commented on 's reply
    Music to the Heart of BBQ
    willxfmr "if you like how they turn out, then you're doing it the "right way".
    Last edited by bbqLuv; October 2, 2021, 08:36 AM.

  • willxfmr
    replied
    With the "3" being done at 180°, and the "2" at just 225°, I can see where it would work and not end up mushy. Bottom line is, if you like how they turn out, then you're doing it the "right way".

    Leave a comment:


  • Troutman
    replied
    3-2-1 and overdone for me.

    Leave a comment:


  • rickgregory
    replied
    Y'all are too fancy for me. I take the ribs out of the package. I put rub on them. I put them on the smoker. I take them off the smoker and I eat them.

    Leave a comment:


  • Richard Chrz
    commented on 's reply
    I’m generally in the 240 - 260 range.
    Last edited by Richard Chrz; October 1, 2021, 03:07 PM.

  • radiodome21
    replied
    I only wrap my butts. I generally don’t wrap ribs. I remember the first time I made ribs from a recipe I pulled up on this website and I think I started them at like 8 o’clock thinking they would take all day on my gasser with some wood chips in a smoke box. Ah to be young again. I believe they were done by about noon and they were supposed to be our dinner. I have done the 3-2-1 method a couple of times and I didn’t notice much of a difference. Well, I’m also a little lazy. The ribs I did last week I did on my WSM, unwrapped the family pounded them.

    Leave a comment:


  • gcdmd
    commented on 's reply
    What temperature?

  • Richard Chrz
    replied
    I’ve never done a 321, I generally do 5 hours, wrap with butcher paper for last hour or so, and no sauce,
    Last edited by Richard Chrz; October 1, 2021, 03:07 PM.

    Leave a comment:


  • Johnny Booth
    replied
    With baby back ribs, I wrap to keep moist. A little TLC cause they are lean.
    If St. Louis style, I let-em-rip, we like them smoky and no sauce. Lots of sweet and spicy rub. 👍

    Leave a comment:


  • ssandy_561
    replied
    I’ll usually go 4-1-1/2-1/4.

    4 hour smoke
    1 hour wrapped in butcher paper
    1/2 hour rest wrapped while the Grilla OG gets to 400
    1/4 hour setting the sauce and or charring the surface up.

    Leave a comment:


  • MarkN
    replied
    For the "-2-", I have tried no wrap, 30 minutes wrap, 1 hour wrap and the full 2 hour wrap.

    With the 2 hour wrap I had shredded pork, not pork spareribs. 1 hour seemed popular with "the audience". The 30 minutes did seem better to me than no wrap.

    My conclusion is 3(hr)-30 to 60 (minutes)-1 (hr).

    Leave a comment:

Announcement

Collapse
No announcement yet.
Working...
X
false
0
Guest
500
["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
false
false
{"count":0,"link":"/forum/announcements/","debug":""}
Yes
Rubs Promo

Spotlight

These are not ads or paid placements. These are some of our favorite tools and toys.

These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

Use Our Links To Help Keep Us Alive

A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


Groundbreaking Hybrid Thermometer!

Thermapen One Instant Read Thermometer

The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth and Wi-Fi connectivity. We gave Spark a Platinum Medal for pushing the envelope of product capability while maintaining high standards of design and workmanship.

Click here to read our comprehensive Platinum Medal review


Compact Powerful Sear Machine For Your Next Tailgater


Char-Broil’s Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you’re off to the party! Char-Broil’s TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order


GrillGrates Take Gas Grills To The InfraredZone


GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

Click here for more about what makes these grates so special


Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker


This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

Click here to read our detailed review


Fireboard: The Ultimate Top Of The Line BBQ Thermometer

Fireboard Labs Product Photo Shoot. Kansas City Commercial Portrait and Wedding Photographers ©Kevin Ashley Photography

With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.
Click here to read our detailedreview


The Pit Barrel Cooker May Be Too Easy


The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

Click here to read our detailed review and the raves from people who own them


The Good-One Is A Superb Grill And A Superb Smoker All In One


The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read ourcomplete review